Waldorf Salad

Who remembers this salad? Well here is a short history.
The Waldorf salad, originally a simple apple-celery-mayo combo, was introduced on March 14, 1893, at a charity ball honoring St. Mary’s Hospital for Children. Its debut coincided with that of the Waldorf hotel, which opened the previous day. The charity ball was the very first event held at the hotel.

The salad was part of a menu created by Edouard Beauchamp, the Waldorf’s original executive chef, and Oscar Tschirky, its maitre d’hotel. Tschirky, eventually nicknamed Oscar of the Waldorf, is reputed to have been the salad’s creator. It appeared in a cookbook he published just three years later, The Cook Book, by ‘Oscar’ of the Waldorf.

My Recipe
Regardless of how old this recipe is, I find it very refreshing. The following is my version...still tasty, but a little lighter in calories. 

Ingredients
2 medium apples, washed and diced (leave skin on). I use Honey Crisp Apples.
2 large stalks of celery, washed and diced
​1/2 cup red seedless grapes, sliced in half (optional)
2 green onions, sliced thin
1/2 cup chopped walnuts
1/4 cup feta cheese, low fat
1/4 cup chopped parsley

Dressing
1 cup 0% fat Greek yogurt, plain
​2 teaspoons olive oil
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
​Grated zest of one lemon
3/4 teaspoon salt or to taste

Directions
1.  Combine all of the dressing ingredients and whisk until smooth.
2. Combine all of the salad ingredients together in a large bowl. 
3. Spread the dressing on top and use a soft spatula to combine and lightly coat the salad. 

Notes
​Be sure to wash your produce well, even if it is organic.
​This salad is best served immediately or soon thereafter.
Store in the refrigerator until serving time.